2-Ingredient Nutella Brownies

2-Ingredient Nutella Brownies – Fudgy, chocolatey brownies prepared with eggs and Nutella! 2 ingredients is all you will need to make these awesome treats!

Right now, at this very moment, all I can think about is these Nutella Brownies. I wish I had them next to me. I should start writing these posts while I still have said food in the fridge, or on the counter.

So… 2-Ingredient Nutella Brownies… I think I just stepped into Gluten-Free territory, and I didn’t even mean to.

I have made these brownies a million… no… a gazillion times, and this is a good time as any to share them with you.

Truth is, I didn’t want to share the recipe until I figured out a way to make these less eggy, if you will.

In fact, I was very skeptical about these brownies when I first made them. I thought, there is no way that a few eggs and a delicious jar of Nutella are going to bake-up together and give me a dessert that I can really enjoy.

It wasn’t quite as simple as I thought it was going to be to make these, but praise the heavens, I found a solution.

Lemme tell ya. It turns out that, one, you need to beat those eggs to death… with an electric mixer, of course… and then, you have to warm up the Nutella to almost hot, but not too hot, or just enough to thin it out, before you slowly add it to the eggs. HA! Piece of cake!

WHOA! Look at who got in on the action! 🙂 She was all, like, gimme some...and I was all, like, no, I’m in the middle of photographing them… and she was like, um okay, I’ll just have to do this mahself! And she did…

😀

If you are expecting a brownie-like texture, this ain’t it. However, the taste and texture are similar to a fudgy brownie, but nowhere near as sweet. I didn’t add a sweetener to these, but you can most definitely dust them with some powdered sugar. That will definitely add a sweeter flavor.

The recipe makes exactly nine bars, and it is hard not to eat them all in one sitting. I should know…

These little Nutella bites of yumminess have become our go-to chocolate snack around here, taking up space underneath that cake dome on a regular basis.

If you happen to have some eggs sitting around and a jar of Nutella, well, go gettem and whip up a batch – you won’t be disappointed. I hope!

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I made these yesterday during a snow day – they came out really great! I did it the flourless cake way. I whipped the egg whites to high peaks, warmed the Nutella in a pot, tempered the yolks with heated Nutella and then added them to the pot. I folded into the egg whites poured into the pan and in 35 min Brownies came out of the oven! Really was a lot of fun to make. Thank you for this!!

[…] Cheddar Mac and Cheese, GF biscuits and GF sausage gravy, chicken tortilla soup, and these GF Nutella brownies (so good and so easy!). DRINKING a cup of hot water with a large spoonful of honey and a couple […]

I noticed the others mentioned separating the eggs to whip then. Another trick is to whip them like a genoise: whole eggs whipped over a pot of simmering water. Heating them to about 80*C for best volume. This slightly coagulates them to hold better shape producing an airy product. Then fold in the warmed Nutella, deposit in pan and bake.

Although I embellished your recipe (I drizzled home made salty dulce de Leche and sprinkled with powdered sugar and mixed nuts) I found it to be deliciously semi sweet and gooey. I’d suggest doubling the recipe for the 8×8 pan, as the Brownies came out super thin and a bit difficult to manage . I’ll make it again that way. Pics on my page @ http://www.facebook.com/baldvivant

Wondering if you’ve ever heated the Nutella on the stove and have any recommendations for how long/how hot? I don’t have a microwave but really want to try these. Medium heat until warm not hot maybe? Sounds crazy delicious!

Hi Geraldine! Oh yeah, you can definitely pour a cup of Nutella in a saucepan and just heat it over medium heat for a couple of minutes, or until the Nutella is hot and thinned out. Hope you have a chance to try the brownies! 🙂

I wonder if this would work in a more “flourless Cake” or souffle method. Whipping the whites separately to soft peaks and then slowly incorporating the yolks and nutella. it may save some of the “beating the eggs to death” and give it more body. I will have to try this and report back. 🙂

I made these this way last night, they don’t look much different from your photo, but it only took 3 min to whip the egg whites up. seems like it’s probably the same deal either way. All I can say is the ones I made were really light and fluffy, so the might have gotten a smidge more air in them. 🙂

I was about to recommend the same thing. Sounds very much like a flourless chocolate cake recipe. Mix the egg yolks and the Nutella until creamy. Whip the egg whites separately and then fold them into the mixture, then pour and bake. It should have a more airy texture if you do it this way, as you can’t really get the egg whites to whip properly as long as there are yolks present.

Yes, Nutella is high in calories, but this was not intended for anyone that is on a calorie-limiting diet. For those that are gluten intolerant, this is an easy and fast recipe for when you just want to snack on something sweet. One of these brownies is around 150 calories. Also, the recipe is for one cup of Nutella, not one jar.

Will be honest, I had to Google lol. There seems to be several answers (220, 237, 268). Because you mentioned 300 I may just go somewhere in the middle and try 250 and see what happens. Thanks for your input anyway. Have a nice day 🙂 Hugs xxx

remember you’re asking the weight equivelent of a volume measure so go with her assessment it’ll be more accurate. nutella has a lot of sugar and oil so it will be denser. I’d go with the 300 gms or convert to ML if that suits you to go by volume. volume of a US cup is 250 ml give or take. I just checked.

Dear Judy, here in the UK we don’t use the measurement of a ‘cup’ nor do most products (Nutella included) come in anything other than metric weight and volume…in fact the term cup is really only defined as a unit measurement in the US and Liberia. To most people in the UK a cup means nothing other than something you drink tea out of…added to which the US fluid ounce is a different size to the (no longer in use) imperial fluid ounce. Leaves plenty of room for confusion and difference as Jac discovered. An 8oz US cup is equal to 236.8ml. As mentioned there is no valid conversion from volume to mass. 237ml of water would weigh 237 grams but as Nutella is far denser the weight would be greater…only info for this is found on comparison charts (all different) where I have seen 1 US cup of Peanut Butter weighed at 258g. So 240ml or 260g should be ok……

Thanks so much, Grant, for chiming in! Cup measurements are most definitely confusing and as someone who writes recipes for a living, I find that converting from grams to cups or vice versa is very challenging. This is also the reason why I try to stay away from posting too many baking recipes; I use the metric system when baking because it’s most accurate, but converting is not an easy task.

Decided to try this recipe but I cut it in half and am cooking it in the microwave. Lol guess I never got out of the college girl mindset. 3 minutes and 20 seconds on high in my microwave and it comes out more like a cake than brownies. Still nummy though

A large egg is about 56 grams. For this recipe you will need 224 grams. Do you have a kitchen scale? If you do, set a bowl over the scale, turn it on, and break eggs into the bowl until you have enough. Does this help? Let me know!

Believe it or not, I had planned to search for some nutella recipes today, and ‘just happened’ to see this one before I began my search. PERFECT! I just took them out of the oven and can’t wait to dive in. I topped ours with nuts….oh YUUUM! Thanks so much for sharing.

[…] an obsession that involves brownies. Rocky Road Fudge Brownies, Fudge Brownies with Bailey’s, Nutella Brownies, etc… It would seem that you can throw just about anything into, or on top of, a brownie, and […]

Just posted this on my Facebook page after seeing your 2-Ingredient Nutella Brownies on Pinterest.

“Seriously?!? Thinking of making homemade Nutella 1st (to avoid the store-bought product’s vegetable oil, milk & soy), & then using it in these brownies. The end-result could be a gluten & dairy-free Thanksgiving dessert … served warm, topped with fresh berries & perhaps drizzled with some more homemade Nutella. YUM!

Kate: What a cool recipe! It’s unbelievable that these squares of goodness contain only 2 ingredients. I’ll have to make a great batch for my family and I. Thanks for sharing it. What a gorgeous baby…Happy Easter to you and your family!!!

Two ingredients? This is brilliant! Eggs and Nutella, who would have thought? I LOVE the cute baby hand reaching for a treat. I have many of these pics, as well. “Wait! Mama’s not done with her pict…..ughhh..”

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